Scrambled tofu with wholemeal toast
- 20 minutes
- Serves 2
- 1 of 5 A DAY
- Calories326
- Fat17g
- Saturates2.3g
- Sugar4.4g
- Salt0.4g
- Fibre6.5g
- Protein22g
Recipe by: Aliya Porter
| Registered nutritionist
Ingredients
- 200g firm tofu
- 1 tbsp vegetable oil
- 2 spring onions, chopped
- 2 tsp nutritional yeast
- ¼ tsp turmeric
- ½ tsp garlic granules
- ¼ small red chilli (optional)
- 1 tbsp fortified and unsweetened plant milk
- 160g cherry tomatoes, cut into quarters
- 2 slices wholemeal bread
- Vegan spread
Method
- Drain the tofu.
- Heat the vegetable oil in a non-stick frying pan over medium heat.
- Crumble the tofu into the pan. Fry, turning regularly, for 3-4 minutes to get rid of most of the water.
- Add the spring onions, nutritional yeast, turmeric and garlic granules (and chilli if desired). Fry, stirring regularly for about 5 minutes until golden.
- Add the plant milk and tomatoes, stir and cook for another 2 minutes.
- Lightly spread each slice of toast with vegan spread.
- Distribute the tofu and tomatoes between each slice of toast.
Top tip
Serve with a portion of wilted spinach to add extra veg. Can be eaten the next day. Can be served hot or cold.
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